液体发酵工业重塑土壤微生物组,并通过微生物分散驱动CO2排放
Yifu Zheng1, Thomas W Crowther2, Yue Qin3
1Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Resources, School of Biotechnology, Jiangnan University, 214122, Wuxi, China.
Journal of environmental management
|November 28, 2025
概括
工业发酵设施释放的微生物会改变土壤,增加碳分解和二氧化碳排放. 这项研究将发酵食品生产与陆地碳排放联系起来,影响气候规划.
科学领域:
- 环境微生物学环境微生物学
- 土壤科学 土壤科学
- 工业生态学 工业生态学
背景情况:
- 工业发酵的扩张引发了人们对微生物分散到陆地生态系统的担忧.
- 发酵设施产生的微生物引入的生态和功能影响尚不清楚.
研究的目的:
- 调查中国液体发酵设施对当地土壤微生物群落和碳分解的环境影响.
- 量化土壤微生物基因,多样性和发酵场所周围碳含量的变化.
主要方法:
- 大规模的土壤基因组学来分析微生物群落.
- 在现场测量二氧化碳流量以评估碳排放.
- 微观宇宙实验,以确定微生物对碳分解的影响.
主要成果:
- 土壤碳分解基因在发酵设施附近增加了13.6%.
- 微生物的引入,如Actinobacteria (2.8%的增加),增强了碳分解基因和减少了α多样性.
- 土壤总碳增加了3-89%,进一步丰富了碳分解基因,导致二氧化碳排放量增加.
结论:
- 工业发酵设施显著改变了土壤微生物社区的结构和功能.
- 在发酵食品生产和陆地碳排放之间建立了关键联系.
- 这些发现对可持续发酵实践和气候智能工业规划有影响.
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